2 cups mashed potatoes 3 large eggs, beaten 1 cup grated cheese such as Parmesan or Gruyere, divided 1/4 cup minced chives 1/4 cup diced cooked bacon or ham, optional Salt and freshly ground pepper Sour cream, to serve
Heat the oven to 400°F and lightly grease the cups of a mini-muffin tin.
Whisk together the mashed potatoes, the eggs, 3/4 cup of cheese, the chives, and ham. Season, if necessary, with salt and pepper. The seasoning will depend on how seasoned your mashed potatoes were to begin with.
Mound a spoonful of the mixture in each muffin cup. Sprinkle the tops with the remaining 1/4 cup of grated cheese.
Bake for 20 minutes, or until the potato cups are set, browned on top, and hot through. Let cool for about 5 minutes in the pan, then use a spoon or knife to gently release them from the pan. Serve immediately with dollops of sour cream, if desired.
½ cup chopped pecans (if you have whole pecans or pieces just chop or bash them up)
¼ cup packed light brown sugar
2 tablespoons half and half cream
½ teaspoon vanilla extract
A pinch of salt
Pre-heat the oven to 350. Line a baking sheet with aluminum foil. Unwrap the package of phyllo shells and place them on the baking sheet
In a mixing bowl, combine the pecans, brown sugar, half and half, vanilla and salt and stir together until well mixed. Spoon the pecan mixture evenly into the phyllo shells and place the baking sheet in the oven. Bake for 10-12 minutes until the edges of the shells start to turn golden and the filling is heated through.